The Small Kitchen Cook + One-Pot Mushroom Pasta with Creamy Tomato Sauce

By Ashleigh Butler

MY CHILDHOOD HOME was the place where friends and family would gather and share food. My mother loves bringing people together by preparing and cooking meals, and our front door was always open. She would plan and cook for days, and her thoughtful feasts never left anyone hungry. Music, wine, and heartwarming conversation would flow well into the night.

I am forever thankful that I was taught at a young age that food is not just for nourishment, but also for sharing with the people you love. So, maybe it’s no surprise that I have such a love and appreciation for good, wholesome food.

My partner, Jared, and I lived in campervans for half a decade, trekking across Australia, North America, and New Zealand. On those epic journeys, we shared our passion for thoughtful, responsible, and sustainable food with the campervan community. Even though we only had a small space to work with, our campers’ kitchens were the center of communal meals, and new places we visited and travelers we met inspired new flavors, tastes, and culinary exploits. In those remote towns and sleepy campsites, I always wanted to share the food that we made with the community around us.

We no longer live in the campervan—we shifted to a bigger space in a sleepy coastal village in Victoria, Australia, to make room for our twin daughters. Jared is building us a new campervan in a second-hand Fiat Ducato so we can fit all four of us and keep the adventure going. Our first trip in it featured just a couple of mattresses on the floor and a simple gas hob on a table outside.

Although cooking when we travel now has extra challenges, we love experimenting with the meals we used to cook together to make them more family-friendly. The girls have a joy for food which I believe comes from our ritual of sharing and eating together. Those experiences are echoed within my book.

Creating recipes and cooking food is one of my greatest passions. It’s a creative outlet and a form of relaxation for me. I hope you enjoy this recipe from my collection that you can cook from your tiny kitchen, wherever that may be.

SERVES: 4

PREP: 15 mins

COOK: 1 hour

Extra virgin olive oil

1 yellow onion, diced

3 garlic cloves, finely diced

1 handful parsley stems, finely chopped

Flaky sea salt

3 tablespoons tomato paste

1/4 cup dry white wine

400g canned tomatoes

600g mushrooms, roughly chopped (I recommend Swiss brown or oyster)

1 sprig rosemary

1 sprig oregano

2 cups vegetable stock or chicken broth

2 cups water

350g short pasta

100ml full cream

Handful of fresh parsley leaves

Parmesan, to serve

Cracked pepper

In a medium or large pot, sauté the garlic, onion, and parsley stems with a couple of glugs of olive oil and a few pinches of salt on medium heat.

When the onions and garlic are soft and fragrant, add the tomato paste. After a minute or so, the tomato paste, garlic, and onion will begin to caramelize on the bottom of the pan. Stir frequently to prevent burning.

After a few minutes, add the white wine to deglaze the pan, which will bring extra layers of flavor to the sauce by releasing the caramelized tomatoes, onions, and garlic that are stuck to the bottom. Next, add the canned tomatoes and give the sauce a good stir.

Add the sliced mushrooms and sprigs of oregano and rosemary, followed by the stock. Reduce heat to low and simmer for about 20 minutes with the lid on while the mushrooms soften.

Meanwhile, bring two cups of water to boil.

Once the mushrooms have softened, add the pasta and two cups of hot water and turn the heat back up to medium. Place the lid back on and simmer for another 20 minutes, or until the pasta is almost al dente. Check the pot every few minutes and stir to make sure nothing is sticking to the base of the pan.

When the pasta is nearly done, add the cream and cook for five minutes, stirring regularly, as this is when it might stick to the base.

Remove from the heat and add the fresh parsley leaves. Serve seasoned with lots of parmesan cheese and cracked pepper.

Ash shares more of her travels and food inspiration on Instagram at @youandiandthesky

Photo Credit: Thimios Photography @toddthimios